Recipe courtesy of Food Network

Grilled Chicken Marinade

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  • Yield: 4 servings
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1 cup Gallo Chablis

1 teaspoon freshly ground black pepper

1/2 shallot, finely chopped

1 clove garlic, finely chopped

1 tablespoon chipotle in adobo puree

1 pound boneless, skinless chicken breasts


  1. In a shallow non-reactive dish whisk together all marinade ingredients. Add chicken breasts and turn to coat. Cover and refrigerate for up to 3 hours. Remove chicken from marinade and grill until tender and cooked through.